Ingredients
- 3 ½ tbsp minced garlic
- 2 tbsp chopped parsley, including leaves and tender stems
- cup minced onion
- 1 tbsp fennel seed
- ½ cup grated Pecorino Romano cheese
- ½ cup buttermilk
- 2-3 thick slices of day old sourdough bread, finely processed to crumbs in food processor
- 2 tsp fine sea salt
- 1 lb Snake River Farms ground pork
- 1 lb Double R Ranch ground beef
In a large mixing bowl, combine garlic, onion, parsley, fennel seed, pecorino and buttermilk. Add processed bread and salt, mixing until fully incorporated. Let stand for 10 minutes. Add ground pork and ground beef, mixing gently until just combined. Portion into 3-inch meatballs and roll with your hands until smooth.
As seen in the 2026 Summer fall edition
Restaurant: Back Pocket Bakery
Photography by: Joel Riner